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Everyday Misc Cooking Photos w/ details

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10 hours ago, Forrest said:

 


Buz, have you or anyone else considered putting the Trompo King into the KK double bottom drip pan? I would assume this way you could cut off meat as it cooks and ensure it doesn’t burn. Maybe if you leave the cut meat in the pan it would overcook though. I’ve never used a spit so I’m just brainstorming here.


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I put the drip pan on the lower grate to act as an indirect shield then out tromp king on top grate. Slice meat off stick,  baste meat on stick with marinade, let sliced meat cook in trompo king tray below in its juices. When it’s time to slice the next layer you remove meat from tray, slice, baste, repeat 

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Lovely looking buns Mac.
I may have purchased one of these this week??

https://skippygrainmills.com.au/schnitzer-vario-stainless-steel-hopper.html

Found it on Gumtree.
It’s harder than it should be sourcing whole grains here.... considering we are one of the worlds largest supplier of wheat and other cereals.
Fishing this weekend so may dust it off next weekend.


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Pork tenderloin marinated in soy sauce, honey, brown sugar, salt, garlic powder, ginger and siracha 

cooked indirect at 325 then seared in the cast iron pan to finish 

accompanied with a stir fry “salad” of carrots, zucchini, sweet onion, red/yellow/orange bell pepper, garlic, fresh ginger, enoki mushrooms & Serrano pepper w/momofoku savory seasoning 

cilantro & fresh squeezed lime juice white rice 

0EA30CE2-4240-4DCB-B90A-B31AB00B0BAB.jpeg

4B5A5BDF-47BE-48FA-AEA2-697E0BBDA35E.jpeg

6EE7C6E0-41A1-4B25-9EE4-72DA918F1723.jpeg

1654A45E-4978-4BA4-A672-E663DF3E268A.jpeg

36E56AFE-F4A8-4543-8359-2FFBC56054D2.jpeg

DFF896E5-29B9-49E4-AE8F-FBF2D4AAABC1.jpeg

Edited by Troble
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4 hours ago, Troble said:

Pork tenderloin marinated in soy sauce, honey, brown sugar, salt, garlic powder, ginger and siracha 

cooked indirect at 325 then seared in the cast iron pan to finish 

accompanied with a stir fry “salad” of carrots, zucchini, sweet onion, red/yellow/orange bell pepper, garlic, fresh ginger, enoki mushrooms & Serrano pepper w/momofoku savory seasoning 

cilantro & fresh squeezed lime juice white rice 

0EA30CE2-4240-4DCB-B90A-B31AB00B0BAB.jpeg

4B5A5BDF-47BE-48FA-AEA2-697E0BBDA35E.jpeg

6EE7C6E0-41A1-4B25-9EE4-72DA918F1723.jpeg

1654A45E-4978-4BA4-A672-E663DF3E268A.jpeg

36E56AFE-F4A8-4543-8359-2FFBC56054D2.jpeg

DFF896E5-29B9-49E4-AE8F-FBF2D4AAABC1.jpeg

Looks delicious!

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They sell pork tenderloins in a two pack at my local butcher shop, Iowa Meat Farms. Yesterday was more asian inspired today is more traditional French 

I made a pork tenderloin with a garlic, salt, rosemary & thyme paste/crust. Cooked indirect at 350 with pecan woods then seared abs finished in the cast iron pan with a little kerry gold Irish butter 

served with roasted fingerling potatoes with garlic powder, truffle salt, black pepper, olive oil, rosemary and Parmesan cheese 

and roasted Brussels sprouts with red onion, garlic, applewood smoked bacon abs balsamic vinegar glaze 

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FEE0F373-EB2F-4268-9B08-086A68E838E6.jpeg

Edited by Troble
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2 hours ago, Bruine said:

Picanha tonight,

I did the same tonite, with roasted asparagus and carrots of a different color. Yours looks sweet. I know it didn't happen if it wasn't posted, but it did. Great show Bruine.

Edited by Tyrus
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2 hours ago, Tyrus said:

I did the same tonite, with roasted asparagus and carrots of a different color. Yours looks sweet. I know it didn't happen if it wasn't posted, but it did. Great show Bruine.

No pics = no evidence =  no leg to stand a story on 

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